Egg Noodle Lasagna
In a skillet, cook beef over med heat until no longer pink; drain.
Spread a fourth of the spaghetti sauce in an ungreased 5 quart slow cooker. Layer with a third of the noodles, a third of the beef, a third of the remaining sauce and a third of the cheeses. Repeat layers twice.
Cover and cook on low for 4 hours or until
cheese is melted and lasagna is heated through.